This unit of competency describes the skills and knowledge required to establish olive oil tasting protocols, determine sensory and analytical quality of olive oil, identify factors influencing the style and quality of olive oil, and implement findings.

The unit applies to individuals who apply specialist skills and knowledge to assessing olive oil for style and quality. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.

No licensing, legislative or certification requirements apply to this unit at the time of publication.